Creamy Parmesean Italian Sausage Soup (Micayla)


  • 1 pound Italian sausage
  • 1/2 cup onion, diced
  • 2 cloves garlic, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 4 cups chicken broth
  • 1 (14.5 ounce) can petite diced tomatoes
  • 8 ounces pasta such as ditalini
  • 1 tsp italian seasoning
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 4 ounces cream cheese
  • 1/2 cup heavy/whipping cream
  • 1 TBSP parsley, chopped


  1. Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
  2. Add the garlic, fennel, and red pepper flakes, mix, and cook about a minute.
  3. Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
  4. Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.
  5. Season with salt and pepper to taste, mix in the parsley and enjoy!